The Ultimate Guide to Crispy Chilli Oil
Crispy chilli oil has become one of the most exciting store-cupboard ingredients in modern kitchens. While many versions come from Asian cooking traditions, Mexico has an equally rich cousin in salsa macha - a nutty, deeply flavoured chilli oil traditionally made from dried chillies, oil and seeds or nuts. Together, these crunchy, heat-packed condiments have become a global flavour obsession, adding spice, texture and savoury depth to everything from noodles and tacos to eggs on toast.
At Somerset Foodie, we've curated a collection of the best crispy chilli oils from artisan producers and iconic brands around the world. In this guide, you'll discover:
- What crispy chilli oil actually is
- Where different styles come from
- What each one tastes like
- How to use them in everyday cooking
- Which one to choose for your flavour preference
If you’re searching for the best crispy chilli oil in the UK, you’re in the right place.
What Is Crispy Chilli Oil?
Crispy chilli oil is a flavour-packed condiment made from:
- Dried chillies
- Oil (often rapeseed, sesame, soybean or sunflower)
- Aromatics like garlic, shallots and spices
- Crunchy elements for texture
Unlike smooth chilli oils, crispy chilli oil contains fried ingredients that add both heat and crunch. The result is layered flavour - smoky, savoury, slightly sweet, nutty and spicy all at once. It's not just about heat; it's about depth.
Why Is Crispy Chilli Oil So Popular?
Crispy chilli oil has moved from specialist Asian supermarkets into mainstream UK kitchens, and for good reason. It delivers something few condiments can: instant complexity. One spoonful gives you heat, crunch, aroma and savoury richness all at once.
At a time when home cooks want bold flavour without complicated techniques, crispy chilli oil (and its Mexican cousin, salsa macha) offers a simple shortcut to restaurant-level results. It turns everyday ingredients - noodles, rice, roasted vegetables, eggs, even pizza - into something worth getting excited about.
- Instantly upgrades simple food
- Adds crunch without extra prep
- Balances heat with umami richness
- Works across cuisines
- Is suitable for vegetarians and often vegans
Our Crispy Chilli Oil Collection
At Somerset Foodie, we stock a curated range of iconic and artisan chilli oils from Asia, the UK, Ireland and Mexico, each with its own distinctive flavour profile. Here's how they compare:
• Laoganma Crispy Chilli Oil
Often credited with popularising chilli crisp worldwide, Laoganma is a true pantry legend. Packed with crispy chilli flakes and fermented soybeans, it's the benchmark for classic Chinese-style chilli oil.
Origin: China
Style: Traditional Chinese chilli crisp
View Full Product Details: Laoganma Crispy Chilli Oil
Flavour profile:
- Savoury
- Umami-rich
- Gently spicy
- Deeply aromatic
Best for:
- Dumplings
- Noodles
- Fried rice
- Stir-fries
- Eggs
If you’re new to crispy chilli oil, this classic is a good place to start.
• Easton Chilli + Wangs Hong Kong Chilli Oil
Straight out of Bristol, this one is a collaboration between small-batch producer Easton Chilli and the much-loved Chinese restaurant Wangs, inspired by the chilli oil served alongside their wontons. Fresh garlic and shallots are balanced with star anise, Sichuan pepper, white pepper and a touch of sesame oil, giving a warming heat that builds slowly rather than overwhelms.
Origin: UK (Bristol)
Style: Cantonese-inspired, Hong Kong-style chilli oil
View Full Product Details: Easton Chilli + Wangs Hong Kong Chilli Oil
Flavour profile:
- Garlic and shallot forward
- Warm, slow-building heat
- Aromatic star anise and Sichuan pepper
- Nutty sesame finish
Best for:
- Wontons, dumplings and gyoza
- Noodle bowls and rice dishes
- Fried rice
- Eggs and roasted vegetables
A brilliant British take on a Hong Kong classic, made just down the road in Bristol.
• Momoya Crispy Garlic Chilli Oil
Japanese chilli oils are known for balance and finesse, and Momoya's Crispy Garlic Chilli Oil is a great example. Rather than overwhelming heat, this is about aroma, texture and depth - generous pieces of golden, crispy garlic suspended in richly infused oil deliver savoury warmth and satisfying crunch with every spoonful.
The heat is moderate and rounded, letting the sweetness of the fried garlic and the richness of the oil shine through. It's intensely flavourful without being aggressive, which makes it versatile and easy to use every day.
Origin: Japan
Style: Garlic-forward chilli oil
View Full Product Details: Momoya Crispy Garlic Chilli Oil
Flavour profile:
- Rich garlic crunch
- Mild to medium heat
- Rounded savouriness
Best for:
- Ramen
- Rice bowls
- Drizzling over tofu
- Stirring into mayonnaise
A fantastic choice if you prefer flavour over fire.
• White Mausu Peanut Chilli Oil
White Mausu has built a cult following for its bold, texture-driven chilli oils. Founded in Ireland and inspired by Asian flavours, the brand pushes beyond the traditional chilli crisp formula to create something deeper, crunchier and more intensely savoury.
Origin: Ireland
Style: Japanese Rayu
View Full Product Details: White Mausu Peanut Rayu
Flavour profile:
- Nutty
- Savoury
- Medium heat
- Crunchy texture
Best for:
- Spoon over roasted vegetables
- Add to grain bowls
- Upgrade instant noodles
- Toss through greens
A great pick if you love bold, nutty crunch with real heat behind it. Want more fire? Try the Extra Hot Peanut Rayu - White Mausu Extra Hot Peanut Rayu.
• Ping Coombes Peanut and Shallot Chilli Oil
MasterChef winner Ping Coombes brings Southeast Asian depth and balance to her oils. These are genuinely hand-crafted, artisan products - I've seen Ping making them myself, from hand-peeling and frying the shallots to roasting the peanuts.
Origin: UK (in the same building as Somerset Foodie HQ!)
Style: Chinese chilli crisp
View Full Product Details: Ping Coombes Peanut and Shallot Chilli Oil
Flavour profile:
- Fragrant shallots
- Nutty richness
- Gentle heat
- Layered savouriness
Best for:
- Drizzling over noodles and rice dishes
- Eggs
- Dumplings
- Finishing soups
- Stirring into dressings
Elegant, complex and beautifully balanced.
• Ping Coombes Smoked Szechuan Chilli Oil
The second chilli crisp from Ping's kitchen, this one is built around tingling, mouth-numbing Szechuan peppercorns with a warm, smoky heat to finish.
Origin: UK (in the same building as Somerset Foodie HQ!)
Style: Chinese Szechuan style chilli crisp
View Full Product Details: Ping Coombes Smoked Szechuan Chilli Oil
Flavour profile:
- Smoky warmth
- Sichuan pepper tingle
- Aromatic spice
- Intense flavour with a medium heat
Best for:
- Wontons and dumplings
- Cold noodle salads
- Hot pot
- Grilled or roasted meats
Addictively mouth numbing with a warm chilli hit.
• La Artesanal Mexican Salsa Macha
Long before chilli crisp became a global trend, Mexico had salsa macha - a rich, oil-based chilli condiment traditionally made with dried chillies, oil, and nuts or seeds. Salsa macha has a deep, roasted chilli flavour, built out with nuts and seeds rather than crispy bits.
• La Artesanal Salsa Macha with Peanuts & Morita
- Smoky morita chilli
- Roasted peanuts
- Deep savoury warmth
• La Artesanal Salsa Macha Medium Hot
- Balanced heat
- Toasted chilli flavour
- Smooth richness
• La Artesanal Salsa Macha with Honey & Cranberries
- Sweet heat
- Tangy fruit notes
- Complex and versatile
Best for:
- Tacos
- Grilled meats
- Roasted sweet potatoes
- Spoon over avocado
If crispy chilli oil is about crunch and heat, salsa macha is about depth and roasted complexity.
SHOP CRISPY CHILLI OIL COLLECTION →
What’s the Difference Between Crispy Chilli Oil and Salsa Macha?
| Crispy Chilli Oil | Salsa Macha |
|---|---|
| Often Asian origin | Mexican origin |
| Crisp texture | Richer, roasted texture |
| Garlic-forward | Nut & seed-forward |
| Crunchy bits suspended in oil | Ground chillies & nuts blended into oil |
| Frequently medium to high heat | Heat varies |
Recipes to try that feature crispy chilli Oil
Dan Dan Noodle Recipe
These addictively savoury noodles, laced with fiery chilli oil and fragrant, mouth-numbing Sichuan peppercorns are a top 5 noodle dish.
View Recipe →
Chicken Chow Mein
It's the irresistible combination of soy sauce and oyster sauce, often with chicken or prawns, topped with crispy chilli oil that has made this a staple.
View Recipe →
Asian Cucumber Salad
Cucumbers are 96% water, they have a lovely clean, crunchy texture but need a little helping hand to bring out their best.
View Recipe →
Easy Chicken & Mushroom Ramen
Ramen is one of Japan's best loved dishes and with more restaurants serving up this slurpy noodle delight, it's popularity is still on the rise here.
View Recipe →
Frequently Asked Questions
Q. What is crispy chilli oil?
A. Crispy chilli oil is a flavour-packed condiment made from dried chillies, oil and aromatics like garlic or shallots. It contains crunchy fried bits that add heat, texture and umami richness to noodles, rice, eggs and more.
Q. How is salsa macha different from crispy chilli oil?
A. Salsa macha is a Mexican chilli oil made with roasted chillies, oil, and nuts or seeds. Unlike crispy chilli oil, which focuses on crunch and garlic flavour, salsa macha is richer, nuttier and slightly smoky. We stock varieties like La Artesanal Salsa Macha with Peanuts & Morita, Medium Hot, and Honey & Cranberries.
Q. Which crispy chilli oil is best for beginners?
A. If you're new to chilli oils, Laoganma Crispy Chilli Oil or Momoya Crispy Garlic Chilli Oil are great starting points. They offer balanced heat and plenty of flavour.
Q. How do I use crispy chilli oil and salsa macha?
A. Use them as finishing oils over noodles, rice, roasted vegetables, tacos or eggs. They also work well in dressings and marinades. Try them stirred into our Dan Dan Noodles, Chicken Chow Mein or Chicken & Mushroom Ramen recipes.
Q. Are crispy chilli oils and salsa macha vegan?
A. Most of the products we stock, including Laoganma, Momoya, White Mausu oils, Ping Coombes oils, and La Artesanal Salsa Macha, are vegan-friendly. Always check the label for specific allergens or ingredients.
Q. How should I store crispy chilli oil and salsa macha?
A. Store in a cool, dry place and always use a clean spoon. Once opened, follow the label instructions - some artisan oils benefit from refrigeration to preserve flavour and texture.
